zucchini (2 small)
parmesan cheese, finely grated
Wash zucchini and cut off both ends. Run through a food processor on a coarse shred setting, or grate by hand on the biggest-holed grater you have.
In a roomy bowl, lightly beat flour, eggs, milk, baking powder, salt, and vegetable oil together until blended. Add cheese, zucchini, garlic, basil, rosemary and pepper. Mix to blend.
Heat a large nonstick skillet over medium heat, spray with vegetable oil or use 1 tbsp. butter.
Spoon four small rounds of batter onto the pan, cook over medium heat until the bottom is browned, about 4 minutes. Flip the pancakes and cook a few more minutes.
Add more butter if needed for the following batches. Pancakes will rise up a bit and be springy to the touch when done.
Serve with syrup and fruit.